Navigation of this page: 24 Carrot Recipes - Eat a Carrot a Day - Storage Methods - Marmalade / Jam
Origins of carrot cake - Bread, spread and Pizza - Reasons to eat Carrots - Ice Creams - Crisps/Chips
Eat your green tops - Do they turn Green? - Cheesecakes - Uses for Carrot Juice - Veg or Fruit?
Uses for Carrot pulp - Fudge - Burgers - Carrot Candy Ribbons - Carrot Tea - Meringue Pie - Carrot Ale - Carrot Flour
See also the A to Z listing for a recipe for each letter of the alphabet. Click here. Carrot Pesto here Carrot Cake in a mug
Burger - Pizza - Bread - Hotdog - Spread - pickle - muffins - ALL made with carrots. Here Carrot Top (leaves) recipes here.
Ten reasons why you should eat more vegetables. Click here. Make Carrot Powder here.
A carrot cocktail!! - here - Carrot Balls! - here - Marzipan Carrots (pdf download) Flapjack here
People seem to have difficulty microwaving carrots, click here to see how we do it. Mexican vegetable crisps here
Are Carrots better cooked or raw - better cooked whole or sliced? Great Chantenay recipes here.
Microwaving may retain more goodness - read more - Muffins - Wine - here Candied Carrots here Home recipes for face/body products - read more Read more about the tastes of carrots. (pdf)
Make your bread with carrot pulp flour. Read more
here Carrot and Leek toad in the hole -
A 10th Century Cookbook - Annals of the Caliphs’ Kitchens - Al Warraq are on a separate page.
History of Carrot Cake here (including more recipes); . Ancient Carrot Puddings are here. Carrot Lemonade here. Purple Carrot powder
are grown all over the world and are readily available in all seasons. They
vary in colour from orange, purple, black, pinkish, red, yellow and white. This delicious
vegetable is within the reach of rich & poor alike and is rightly called
the "universal root". The carrot root is the main edible part and can be
eaten raw, drunk as a juice, used in every conceivable salad, cooked as a
vegetable, made into jam, marmalade, syrup & sweet dishes. You
can also eat the greens tops. Read more here.
Dried roasted carrot roots can be ground into a powder and used as coffee
substitute. Carrot syrup is sometimes employed as a sweetening agent. Alcoholic
tincture of carrot seed
is incorporated in French liqueurs. Carrot oil is used for flavouring and
in perfumery. Considerable honey is manufactured from bees visiting carrot,
although the quality is poor. The flower clusters can be french-fried to
produce a carrot-flavoured gourmet's delight. The aromatic seed is used as
a flavouring in stews etc.
VERSATILITY OF CARROTS – are one of the most versatile Vegetables in the World
Good in savoury or sweet dishes, raw or cooked, carrots are extremely versatile and while they're delicious lightly boiled and served with butter and seasoning, there's no need to stop there! Simply wash in cold water and they are ready to eat or cook with. No need to peel or top and tail.
Raw Carrots can be eaten just as they are and are particularly popular with children because of their sweet crunchiness and small size. They can be served halved or whole as crudités with other vegetables and a dip.
Juice Naturally sweet Carrots make delicious juice. Bear in mind that to make enough juice for one you'll need around 5 large carrots. Try juicing Carrots with ginger and/or apple or orange to make a delicious and nutritious drink.
Boiled Cover thickly sliced Carrots in boiling water and add a pinch of salt if you like. Simmer for five minutes or until they are just tender which you can test with the point of a sharp knife. Serve with melted butter, chopped parsley and season to taste
Steamed Steaming is more gentle than boiling and allows the Carrots to keep their colour, flavour and texture. Place sliced Carrots in a steamer over a pan of simmering water and put the lid on. Steam for five minutes or until the carrots are tender. Try serving with toasted sesame seeds or pine nuts.
Roasted Toss chunky chopped Carrots in olive oil, sea salt and black pepper and herbs or spices to taste. Try cumin or chopped thyme and experiment to create your own favourites. Arrange the carrots in a single layer in a roasting tin and place in the oven at 190c 375f for 20-30 minutes or until the carrots are tender, slightly browned and caramelised.
Baked Wrap 3 inch strips of whole carrots in foil with a couple of tablespoons of wine, a knob of butter, a handful of fresh, chopped herbs and a pinch of salt, leaving them plenty of room to move. Put the parcel on a baking tray and bake for 40 minutes at 220c 425f. Drain the liquid off and sprinkle with chopped parsley to serve.
Stir fried Cut Carrots lengthwise into halves or quarters and cut your other vegetables to similar sizes. Try spring onions, peppers and courgettes. Heat a small amount of oil in a wok over a high heat, add the vegetables and cook for a short time, stirring periodically, but not constantly. Add grated ginger, chopped garlic, chopped chillies and coriander to taste. Finish with a splash of soy sauce, a squeeze of lime and a drizzle of sesame oil.
In salad Carrots work well in salads either sliced or grated, and can be included either raw, roasted or blanched. Try a fresh dressing of lemon, olive oil and chopped shallots to contrast the sweetness of the Carrots.
Microwaved Place sliced Carrots in a microwaveable dish with a couple of tablespoons of water. Cover with cling film, pierce and microwave for five minutes or until they are just tender
Chargrilled Slice Carrots lengthwise into 5mm thick slices. Blanch briefly in boiling water (bring to the boil, simmer for a minute or so and plunge into cold water). Drain the carrot slices, toss in a little olive oil and seasoning and place on a hot, ridged griddle pan until they are marked on one side then turn and repeat.
The French word Crecy (pronounced kray-cee) indicates that carrots are being used in a dish. A la Crecy refers to a French garnish made of julienned carrots (matchstick shape) or more generally a French method of preparation In which carrots are used. Consomme Crecy is a rich beef broth garnished with julienne carrots. Crecy is a village in France, which once produced carrots famous for their fine quality. Carrottes a la Vichy is a French dish of carrots cooked in Vichy water, from the town of Vichy.
Selection of Carrots in the store - Bigger is not better when it comes to carrots so select carrots that are less than 8 inches long and relatively uniform in shape and size. They should be well shaped, firm, and smooth with no cracks. Purchase carrots with a smooth and firm surface. They should not look wilted. If buying carrots with their greenery, make sure the leaves are moist and bright green; the carrots should be bright, firm and smooth. The deeper the colour, the more beta-carotene contained in the carrot.
The bright green tops don't guarantee a fresher carrot; however, it is widely
assumed that they are fresher than the carrots sold in plastic bags. Remove carrot greenery
as soon as possible because it robs the roots of moisture and vitamins. Avoid
those which are dry with cracks or any that have begun to soften and wither.
The best carrots are young and slender. Carrots should feel heavy, not bend
at all and when grated should be quite juicy. The more orange they look,
the more beta-carotene they contain.
When buying them, look for vibrantly coloured bunches of firm, well-shaped carrots with bright-green tops. If the tops are shrivelled, then you know the carrots are old. Of course, carrots are often sold with the tops removed. To judge the freshness in this case, inspect the stem end for darkening, a sure sign it's been around awhile. Whether loose or in plastic bags, avoid carrots with green shoots sprouting out (not to be confused with their green tops) yellowed tips, soft spots or withering. All are a sign of age. Also avoid carrots with large green areas at or near their tops. This indicates sunburn damage on the vegetable. Carrots which an excessive amount of new sprouts or leaves could have large or woody cores.
Tiny baby carrots are very tender and sweeter but, because of their lack of maturity, not as flavourful as their full-grown siblings. Store carrots in a plastic bag in the refrigerator's vegetable bin. Avoid storing them near fruit, particularly apples and pears, which emit ethylene gas as they ripen that can give carrots a bitter taste and decrease the storage life of carrots and other vegetables. Also keep away from peaches. A light rinsing is all that's necessary for young carrots and tiny baby carrots; older carrots can be peeled if necessary but remember much of the goodness is in the skin.
If carrots have become limp or dehydrated, re-crisp them in a bowl of ice water for about half an hour. Firm up limp carrots by cutting off one of the ends and sticking the carrots in ice water, cut side down. The coarse core of older carrots should be removed.
Before storing carrots, remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colourful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter. Read more here (pdf)
Here are some of the most usual and unusual
Click on the recipe to see the full detail.
Carrot Cake here. (includes video)
24 Carrot Recipes
|Carrot and Lentil Soup||Carrot and Mango Salsa||Curried Carrot Dip|
|Carrot Cake||Carrot Spice Pie||German Carrots in Beer|
|Indian Carrot Jelly||Carrot and Sultana Pud||Carrot Marmalade|
|Polish Beans and Carrots||Chocolate Carrot Cake||Carrot Pesto Slice|
|Carrot and oatmeal biscuits||Carrot Mushroom Loaf||Chinese Noodle and Carrot Salad|
|Algerian Carrots||California Sushi Rolls||Carrot Ice-Cream|
|Yugoslav Carrot Cake||Gajjar Halva||Italian Catarina|
|Sambhara||Belgian Raw Carrot Dip||Thai Carrot Salad|
If these are not enough try the A to Z of recipes. Click here. Mary Berry Carrot & Banana Cake here
Try these late arrivals:
CARROT PIZZA - serves 2
(followed by Carrot Burgers, Bread and Spread)
2 whole wheat pitas, 2 carrots, shredded, 1cup muenster cheese, garlic powder, oregano and black pepper.
Preheat toaster oven to 300 F. Distribute carrots evenly on the concave side of whole pita. Distribute cheese on top of carrots. Top with loads of garlic powder, a dash of oregano and pepper. Bake in toaster oven about 15 min. Serve and eat.
Carrot Pesto Ingredients
2 medium carrots, peeled and chopped, , cup roasted cashews, 1 clove garlic, ¼ cup olive oil, Salt, to taste
Place carrots, cashews and garlic in food processor, and pulse until coarse. As machine runs, add oil in steady stream until pesto becomes mostly smooth. Add salt, to taste. Makes about 1 cup.
Make in a mug carrot cake
Quick and easy cake that anyone of any age and gender can make and enjoy when that crazy sugar carving hits in. A mug carrot cake made in the microwave, which besides being easy and tasty, turns out to be nice and moist.
Ingredients: 2 tablespoons oil, 1 egg, 1 tablespoon milk, 1 teaspoon vanilla, 3 tablespoons brown sugar, 4 tablespoons plain flour, 2 tablespoon grated carrot, 1/4 teaspoon baking powder,1/4 teaspoon cinnamon, Pinch of salt,1 tablespoon chocolate spread
Method: In a small bowl, add egg, milk and oil. Mix together with a fork then add the dry ingredients and mix again until there are no lumps. Now add vanilla essence and shredded carrot, combine lightly and transfer into a microwave proof mug and cook in the microwave for one minute 30 seconds. The timing depends upon your microwave and you can cook it for 10 to 20 seconds more if you find it a little undone.
(recipe compliments of Dawn.com today's newspaper)
Carrot Ale (from English Wines and Cordials, Andrew L. Simon [Gramol Publications:London] 1946 (p. 130-131)
"Take the water of twelve gallons, carrots twenty-four pounds, treacle four pounds, bran two pounds, dried buck-bean four ounces and yeast a quarter of a pint. Cut the carrots into thin slices, boil them in the water for an hour (making up the waste in boiling by the addition of a little water), strain it, mash up the bran with the carrot water, stir it well to prevent its clotting, add the treacle, let it stand for half an hour, strain and boil the strained liquor for a quarter of an hour with the buck-bean. Finally strain it, and set it aside to cool; when of a sufficient temperature add the yeast, and tun as you would malt beer. This will be found an agreeable and cheap beverage. The cost the above quantity will be about 3s. 6d.---The New London Cookery (c. 1827)"
Carrot Tea (recipe compliments of The Smiling Onion - Vegetarian and gluten free recipes)
This recipe will make two 10-oz cups.
Try to use carrots that are fresh, so their peels aren’t too bitter. A little bitterness is actually quite nice, just as in black tea or coffee, but you don’t want the carrots to be very old or your tea won’t be that appealing. If they aren’t very fresh, you can always peel the carrots but I prefer not to since a lot of the nutrients are in the peel.
Two large carrots (12 ounces total), washed and unpeeled
5 cups water
A knob of ginger (about ½ an ounce), unpeeled
Celtic sea salt (for the savory version)
Maple syrup (for the sweet version)
Place the carrots in a saucepan with the water and bring to a boil. Boil rapidly, uncovered, for 20 minutes. Add the ginger, cover, and boil 10 minutes more. (If you want a stronger ginger flavour, cut the ginger into a couple pieces before you do this.)
For the savoury version: add a couple generous pinches of celtic sea salt to your mug of tea and stir to dissolve.
For the sweet (iced) version: skip the salt and instead add a drizzle of maple syrup, to taste. Let cool on the counter to room temperature, and then pour into an airtight glass jar and place in the fridge until chilled.
Starchy vegetables may be used as a thickener for gravies, soups, or stews by first cooking and then mashing or pureeing. Vegetable flour can be made out of squash, pumpkin, yams, potatoes, or carrots. Peel and cut into chunks, then dry in a very slow oven or dehydrator. Grind to a fine powder. When using alternative flours to thicken, dissolve first in cold water to prevent lumps, just as you would cornstarch. They can also be used to replace other flour in breads.Dried Carrot powder can be used to replace some of the flour in breads and baked goods to produce some interesting foods. Some dog treats can be made from carrot flour.
Carrot Flour (often referred to as powder) is obtained by drying and milling carrots without any added substances. It has a very high content of Beta-Carotene and fibers. Carrot powder is an innovative supplement for bakery, confectionery and pasta products. It is a naturally gluten free product thus highly recommended in the gluten free diet in the preparation of tasty, home-made pasta as well as cakes.
Replace up to 1/4 c of flour with dried carrot powder in your favorite recipe.
In your favorite pasta recipes, start with 1 T of carrot powder and adjust according to the intensity of flavor you prefer.
Dried carrot powder can also be used as a natural colorant to foods.
An informative Youtube vide here - https://youtu.be/ytXfHTxdXYo
Google patent here - https://patents.google.com/patent/DE102016113504A1/en
If you love carrot cake, you'll love this recipe!
Yields 1 pound.
1 1/2 cups peeled and grated young carrots 3 1/2 cups granulated sugar 1/2 cup sweetened condensed milk 1/2 cup water 1/2 teaspoon lemon extract 1/2 cup chopped walnuts
Butter upper sides of a 3-quart saucepan; measure all ingredients except lemon extract and nuts into the saucepan. Grease and line a 12 x 5-inch pan. Put 1/2 inch of water into the kitchen sink.
Dissolve the sugar, stirring constantly with a wooden spoon over low heat until the spoon glides smoothly over the bottom of the pan. Increase heat to medium and bring to a boil.
Wash down any crystals that may have formed with a pastry brush dipped in hot water, using as little water as possible. Clip a candy thermometer to the side of the saucepan. Reduce heat while retaining boil. Stir no more than necessary. Test is ice water when mixture thickens and bubbles become noisy. A ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it, and it should be slightly chewy. The temperature will be approximately 234 degrees F to 240 degrees F.
Remove saucepan from heat and place it in the sink. Add lemon extract without stirring, then allow the fudge to cool.
Stir when lukewarm and skin forms on top (110 degrees F). Stir fudge thoroughly but not vigorously either by hand or with an electric mixer. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose its sheen, become light in color or streaked with lighter shades, give off some heat, and suddenly stiffen. If mixing by hand, fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped. If the fudge candies too quickly, just spoon it out and knead it with your hands. Add nuts before fudge totally candies.
Pour, score and store when cool in airtight container in refrigerator or at room temperature.
This recipe is easily doubled and can be frozen.
Serves 8, 20-30 mins cooking time
These tasty, cheap burgers are a good way to use up breadcrumbs and work equally well with some cooked vegetables or salad, or in a burger bun with all the trimmings.
4 medium carrots (250g/9oz), peeled and grated; 2 x 400g/14oz tins of beans (2 x 240g/9oz drained weight); 1 large onion (150g/5 ½ oz), peeled and grated; 2 eggs; 1 tsp curry powder, garam masala or chilli powder; 150g/5 ½ oz fresh breadcrumbs; 2 tbsp vegetable oil
Fry the onions and carrots in a little oil until soft.
Drain, rinse and mash the beans. Put them into a mixing bowl and mix together with the carrot, onion, spices and one of the eggs.
Put the breadcrumbs onto a plate. Break the remaining egg into a bowl and whisk it to break it up.
Shape the burger mixture into eight patties. Dip each into the egg and then cover with breadcrumbs. Fry gently in the remaining oil until crisp and golden on both sides. Source https://www.lovefoodhatewaste.com/recipe/spicy-carrot-burgers
Polish Carrot Pancakes - Karotenki
1/2 kg carrots
1 cup flour
1 teaspoon baking powder
a pinch of salt
cinnamon, icing sugar
1. Grate raw peeled carrots very fine
2. Whisk eggs with salt, sieve flour mixed with baking powder. Add the carrots and make into a dough It should be ready to fry but if you find it too loose, add a bit more flour.
Heat a little oil in a frying pan and spoon the dough into small pancakes. Fry on low heat on both sides until browned. When done, sprinkle with cinnamon and icing sugar.
Prep Time: 8 minutes Cook Time: 12 minutes Ready In: 20 minutes Serves: 8-10 people -
1 lb. Carrots, 1/2 green bell pepper, chopped 1/2 onion, chopped 8 oz. tomatoes (large tin), 1/2 cup brown sugar, 2 Tbsp. oil 1 tsp. salt
Sauté carrots, green pepper and onion, until tender. Add tomato sauce, brown sugar, oil and salt and heat to boiling. Boil vigorously for 1 minute. Pour sauce over carrot mixture. Serve hot or cold.
Nutritional Information: 65 calories; 2 g total fat; 0 saturated fat; 0 g trans fat; 2 g monounsaturated fat; 0 g polyunsaturated fat; 0 mg cholesterol; 328 mg sodium; 11 g carbohydrate; 1 g fibre; 1 g protein
Carrot Crisps (chips)
Serves: 4 Prep:10min › Cook:12min › Ready in:22min
4 carrots, washed; 2 teaspoons extra-virgin olive oil; 1/4 teaspoon salt
Preheat oven to 180 C / Gas 4. Put one rack on the highest level in the oven and another on the bottom.
Peel carrots into thin strips using a vegetable peeler; place in a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt; toss again. Spread carrots on 2 baking trays in a single layer, without overlapping them.
Put one baking tray on the top rack and the other on the bottom. Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more. Cool crisps until cool enough to handle before serving.
Carrot Candied Ribbons (image and recipe from Grimmway Farms)
Ingredients: 3 Medium Sized Carrots, or 1 bunch Rainbow Carrots 1/4 Cup Lemon Juice 1 1/4 Cups Water 1 1/2 Cups Sugar 20 Skewers
Instructions: 1. Use a peeler to peel strips of carrots. Aim for about 20 strips.
2. In a small saucepan on high heat, bring the lemon juice, water and sugar to a boil. Stir until sugar has completely dissolved.
3. Add carrot strips and reduce heat to low. Simmer for 15 minutes.
4. Remove from heat, strain the liquid and let stand until comfortable to the touch.
5. Preheat the oven to 225F. Arrange carrot slices in a single layer on parchment lined baking sheet.
6. Bake carrot strips until dry, but not brittle (around 30 minutes).
7. Take the baking sheet out of the oven and, working quickly, wind carrot strips in a loose spiral around a skewer.
8. Place the skewers down with the carrot wrapped around it back on the baking sheet.
9. Place baking sheet back in the oven for 40 minutes. Check the curls periodically to make sure they aren’t browning.
10. Remove the curls from the oven, let stand for 5 minutes, and enjoy!
Carrot Meringue Pie
You’ll need: For the carrot puree – 500g peeled carrots, ends removed; 4 Tbsp unsalted butter; 1 Tbsp white granulated sugar; 2 Tbsp heavy cream; 1 pinch of salt; 50g of agar-agar (use gelatin if agar-agar unavailable) For the crust: 300g tennis biscuits; 125ml melted butter For the Swiss meringue: 6 extra-large egg whites; 375g white sugar.
How to: For the pie crust: Preheat the oven to 180°C. Combine the butter and biscuits in a food processor and blend until fine. Transfer to a 23cm pie dish and press into an even, thin layer, including up the sides of the dish and bake for 10 minutes.
For the carrot puree: Cut the peeled carrots into equal small sizes and boil in a medium saucepan until soft. Drain and then add the carrots, butter, sugar, salt and heavy cream into an electric blender and blend on medium until smooth. Transfer to a saucepan and simmer. Add the agar-agar. Add the mixture to the pie crust, cover with clingfilm and leave to cool in the fridge.
For the Swiss meringue: Combine the egg whites and sugar in a large metal or glass bowl and set the bowl over a saucepan of simmering water. Whisk the mixture until the sugar has dissolved. Transfer the bowl to a stand mixer (or use a hand mixer), and with the whisk attachment, whip the egg whites until they form stiff peaks. Dollop the egg whites onto the chilled pie and decorate to your preference. Caramelise the egg whites with a kitchen blow torch until golden brown and serve immediately.
Carrot Cheese Cakes
Tart pineapple, fresh coconut, and crunchy walnuts define this carrot cheese cake recipe.
Make this cake in a square pan for a crowd, or in a round one for a more elegant presentation. Top with lightly sweetened whipped cream and a sprinkle of cinnamon if you’re pulling out all the stops. Carrot Cheese Cake Recipe, carrots and cheese! What else do you want?
16 ounces (500 g) cream cheese, room temperature; 3/4 cup (175 mL) sugar; 2 1/2 teaspoons (12.5 ml);vanilla extract;1 tablespoon (15 mL) flour; 3 eggs
3/4 cup (175 mL) sunflower oil; 1 cup (250 mL) sugar; 2 eggs; 1 1/2 teaspoon (7.5 mL) vanilla extract; 1 cup (250 mL) flour; 1 teaspoon (5 mL) baking soda; 1 1/2 teaspoon (7.5 mL) ground cinnamon; 1 cup (250 mL) grated carrots
1/2 cup (125 mL) fresh grated coconut; 1 cup (250 mL) fresh chopped pineapple; 1/2 cup (125 mL) chopped walnuts
Beat cream cheese, sugar and vanilla until smooth. Add flour and eggs, beating continually, until thoroughly combined.
Carrot Cake Preheat oven to 350°F (180°C) and butter a baking dish. In a mixing bowl, whisk flour, baking soda, and cinnamon. In another bowl combine oil, sugar, eggs and vanilla extract; beat well. Combine wet ingredients and dry ingredients and add carrots, coconut, pineapple, and walnuts. Stir to blend.
Spread carrot cake batter over bottom of prepared baking pan. Drop cream cheese batter over carrot cake batter by spoonfuls. Bake for 1 hour. Cool before frosting.
Another Recipe: Carrot Cheesecake
Preheat oven to 325. Grease and flour 10 inch springform pan;set aside. In large bowl combine carrot cake mix, 1 cup water, oil and 3 eggs. Beat with electric mixer on low 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes. Fold in raisins. Pour into pan.
In another large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and vanilla until smooth. Beat in remaining 3 eggs just until well combined. Slowly pour over carrot cake layer. Place cheesecake on baking sheet
Bake 1-1/2 to 1-3/4 hours or until center is set. Top will be uneven and center may fall slightly as it cools. Cool in pan on wire rack for 15 minutes. Using small sharp knife, loosen the cake from the sides of the pan. Cool 30 minutes. Remove sides of pan; Cool completely and refrigerate at least 4 hours before serving.
Preheat oven to 325. Line small baking pan with foil. Lightly coat foil with cooking spray. In small bowl combine 2 Tablespoons powdered sugar, 1 Tablespoon water and cinnamon. Stir in walnuts. Spread nuts over even layer in prepared baking pan. Bake 8 minutes or until nuts are lightly toasted, stirring once. Cool.
In medium bowl combine 1 cup powdered sugar and enough milk to make it drizzling consistency. Cut cheesecake into wedges and place each wedge on serving plate. Drizzle each serving with some of the powdered sugar icing. Break up walnuts and place atop cheesecake wedges. Makes 16 servings.
125g butter 125g caster sugar; 3tbsp golden syrup, 250g oats, 2 carrots, grated 1tsp cinnamon (or more if you prefer!) 50g raisins, 50g walnuts, 50g pumpkin seeds
Pre-heat the oven to 180°C (fan)/400°F/gas mark 6. Line a 20x20cm tin with baking paper. Place the butter, sugar and golden syrup into a saucepan.
Gently warm over a medium heat to melt. Place the remaining ingredients into a mixing bowl and stir to combine. Pour the melted mixture over the dry and stir well to evenly coat. Tip into the prepared tin and press into the tin using the back of a spoon.
Bake in a pre-heated oven for 30-35 minutes or until golden brown. Allow to cool before slicing into squares.
Mary Berry's Carrot & Banana Cake
This combination may sound a little strange, but Mary says she has always put banana in my carrot cake to give a moist sponge. The banana also makes the texture slightly more dense rather than light and springy.
FOR THE CAKE
4 large eggs, beaten
275g (10oz) caster sugar
250ml (9fl oz) sunflower oil, plus extra for greasing
275g (10oz) self-raising flour
2 tsp baking powder
2 small ripe bananas, peeled and mashed (about 200g/7oz)
2 medium carrots (150g/5oz), peeled and coarsely grated (see Tips)
FOR THE ICING
280g (10oz) full-fat cream cheese
150g (5oz) butter, softened
1 tsp vanilla extract
250g (9oz) icing sugar, sifted
1 You will need two 20cm (8in) round sandwich tins. Preheat the oven to 180C/160C fan/gas 4, then grease the tins with sunflower oil and line the bases with baking paper.
2 Make the cake. Place the eggs, caster sugar and sunflower oil in a bowl and beat until just combined. Measure the remaining cake ingredients into the same bowl and beat together well. Divide the mixture evenly between the tins and smooth the tops.
3 Bake in the oven for 35-40 minutes until golden, firm in the middle and shrinking away from the sides of the tins. Set aside to cool for 10 minutes, then remove from the tins and leave to cool on a wire rack.
4 Meanwhile, make the icing. Whisk the cream cheese and butter together in a bowl, either by hand or using an electric hand whisk. Add the vanilla extract and icing sugar and whisk again until smooth.
5 Once the sponges are cold, use half the icing to sandwich them together. Sit the cake on a plate and use the remaining icing to cover the top in a pretty swirl (see Tips). Place in the fridge to chill for at least an hour and then cut into wedges to serve.
PREPARE AHEAD The cake can be made and iced up to a day ahead.
FREEZE The sponges freeze well without the icing.
MARY’S FOOLPROOF TIPS Coarsely grate the carrots; if they are finely grated, too much water comes out of them during cooking and results in a wet cake. The icing is fairly soft but will firm up once chilled.
Another Carrot Cake -
300g plain flour
2 tsp cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
200g soft brown sugar
1 orange , zested
1 lemon , zested
(If you haven't got these, 1 tbsp of lemon/orange juice is fine)
200g carrots , finely grated
150g walnuts , chopped (optional, or sprinkle on top of frosting)
Cream Cheese Frosting:
50g unsalted butter at room temperature
450g icing sugar
100g cream cheese
1 cap vanilla flavouring
1 tsp lemon juice (optional)
1 tbsp water from kettle
For the cake:
1) Heat the oven to 180C/fan 160C/gas 4. Line a 20cm, 10cm deep cake tin.
2) Sift the flour, cinnamon, baking powder and bicarbonate of soda together
and stir in the sugar.
3) Beat the eggs with the oil and citrus zests. Stir in the carrots.
4) Fold everything into the flour mixture. Then fold in the walnuts.
5) Spoon the mixture into the tin. Alternatively, spoon into bun cases for
6) Bake for 1 hour (30 minutes for buns) or until a skewer comes out clean.
For the frosting:
1) Whip the butter with electric beaters or a whisk.
2) Add vanilla, water and lemon juice (if using).
3) Add cream cheese and whip again until smooth.
4) Add half the icing sugar and stir in with spoon.
5) Add other half and stir in with spoon. Then beat with beaters or whisk
until light and fluffy, the consistency of soft ice cream.
6) Spread or pipe onto cake as desired.
Preparation time less than 30 mins
Cooking time 10 to 30 mins Ingredients 110g/4oz unsalted butter, cubed 110g/4oz caster sugar 2 eggs 1 tsp baking powder 110g/4oz self-raising flour 1 carrot, peeled and grated
1. Preheat the oven to 220C/425F/Gas 7.
2. Place around eight muffin cases into a muffin tin.
3. Place the butter and sugar into a food processor and blend together.
4. Add the eggs, baking powder and flour, then pulse briefly to combine.
5. Pour the mixture into a large bowl and stir in the carrot.
6. Divide the mixture between the muffin cases.
7. Bake in the oven for 12-14 minutes, or until well risen and golden brown.
8. Serve warm or cold.
Mexican Root Vegetable Crisps (chips) (A good use of leftover vegetables.)
200g fresh beetroot
1 large carrot
1 large sweet potato
2 tbsp vegetable oil
black pepper to season
240g mixed pack salsa/ guacamole/ sour cream
Preheat the oven to 220°C/ 200°C Fan/Gas 7
Cut off the top and bottom of the beetroot and carrot then clean the skins including the sweet potato by scrubbing in water. Alternatively if preferred they can be peeled.
Slice the vegetables very thinly, a swivel peeler or a mandolin are best for this but you could also use a knife if you are careful, then gently press between kitchen paper to absorb any excess moisture.
Line three large baking trays with baking parchment and brush with oil. Lay the vegetables on the trays in a single layer, keeping the beetroot on a separate tray to prevent it from staining the other vegetables. Brush the vegetables with the remaining oil, season with black pepper then roast for 25 minutes, turning halfway through. Transfer to a tray lined with kitchen paper and allow to cool completely.
To assemble arrange the vegetable crisps on a plate and serve with bowls of salsa, guacamole and soured cream.
(Note - Wear rubber gloves when preparing beetroot to prevent the colour from staining your hands. You could also use up any leftover dips that you have or try making your own salsa from squishy tomatoes, chopped onion and some chilli powder or chopped fresh chillies. You can also use this recipe to make homemade crisps.)
Ingredients (18 servings)
10 Carrots, peeled and cut into chunks; 2 tablespoons Oil; 3 Garlic cloves, minced; 3 Onions, cut into chunks; 2 Celery stalks, diced; 2 Green peppers, diced; 5 tablespoons Tamari; 1/2 teaspoon Garlic powder; 1/2 teaspoon Basil; 1/2 ts Paprika; 1/2 ts Oregano;
1/2 ts Parsley; 1/2 c Tahini; 3 tb Peanut butter; 2 tb Cashew butter (opt); 1/2 c Wheat germ, bran or flour (opt)
Place the carrots in a medium-sized saucepan containing 3 or 4 inches of water; steam over medium heat for 15 minutes, till soft. Drain and mash well using a potato masher.
In a large skillet, heat the oil over medium heat; add the diced garlic, onions, celery, and peppers; sauté for 7 minutes. Add the tamari, basil, garlic powder, parsley, and oregano; sauté for 2 minutes more, until vegetables are soft. In a large bowl, combine the carrots, sautéed vegetables, tahini and peanut butter. Season to taste. If the batter is too wet, add the wheat germ to make it hold together.
Preheat oven to 350. Form the mixture into patties, and place on an oiled cookie sheet. Bake for 10 to 12 minutes, until golden on top. Turn and bake on the other side until golden brown.
Make marzipan carrots here - pdf download.
Carrot Ice Cream with Pistachios.
2 cups whole milk
1 cup heavy cream
1/2 cup green pistachios
2 cups carrot juice
2 cups sugar
one table spoon flour
Combine the milk and sugar and set to boil in a deep pan. Ladle half a cup of the milk into a cup while not yet warm, and dissolve the flour in it. Add the dissolved flour mixture to the pan. The flour will thicken the milk and is a good substitute for eggs. (Eggs in ice cream raise the problems of salmonella from undercooking and an eggy smell. Furthermore, some people don't eat eggs. So, flour is a great substitute. Cornflour may be used, but I find that regular flour works better.) Stir the milk a few times with a spoon. Chop the pistachios and add to the milk. While chopping, some pieces may crumble to a powder. That is good. The powdered nuts will only make the ice cream thicker. Add the heavy cream and boil some more. Over all, the milk should be boiled for about 35 minutes. Switch off the flame. Allow milk mixture to cool. Add cold carrot juice and place the entire mixture in the refrigerator to cool.
After it is cooled, pour into the ice cream container and make ice cream as per instructions of your ice cream machine. When ice cream is ready, spoon into a plastic tub and place in freezer for about 15 minutes to firm up some more. Serve scoops in bowls, garnished with additional pistachios if you wish.
Optional ingredients: The ice cream can be made more interesting by adding half a tea spoon of saffron strands to the milk mixture at the same time that you add the chopped pistachios. Also, by adding powdered cardomom powder to the milk at the beginning of the recipe. Golden raisins are also optional--may be added into the ice cream machine, or boiled in the milk, depending on your preference.
Now that summer is around the corner, this is a great time to try out this recipe. The carrot juice and milk are very healthy--for children and seniors in particular. Carrots are indeed a dessert food, as fans of carrot cake know well. The creamy orange colour of this dessert is most attractive.
Dairy Free Ice Cream (can use dairy too! - needs ice cream maker)
2 cups 100% carrot juice, 3/4 cup sugar, 1 Tablespoon lemon juice, 1/2 teaspoon vanilla extract, 1/8 teaspoon salt (optional), 8 ounces Galaxy Classic Plain Vegan Cream Cheese Alternative (or dairy cream cheese like "phliadelphia), 8 ounces plain dairy-free (or ordinary yoghurt)
1. Combine all ingredients in a food processor or blender. Process or blend until smooth. 2. Chill in a glass container in the refrigerator for two hours. 3. Carefully pour into prepared ice cream maker and freeze according to its directions. 4. Eat as soft serve, or place in a glass container and freeze until firm. 5. Remove from freezer and let soften a few minutes before serving. (The hands on time for this recipe is less than 10 minutes, but the total time includes churning and chilling.)
Carrot cake pudding, or carrot cake ice cream (raw and vegan)
A raw, vegan dessert that stands up well as a pudding or ice cream. Both versions taste delicious!
Makes 2 servings, Food processor required.
Ingredients: 2 small bananas, frozen; 2 medium carrots; 1/4 cup regular (full-fat) canned coconut milk
Optional ingredients:Maple syrup or other sweetener, to taste;Vanilla essence; Cinnamon, nutmeg, cardamom or cloves; Desiccated coconut, for serving
Method: Grate the carrots. In the large bowl of a food processor, process the grated carrots and frozen bananas until well combined.
Add the coconut milk and any optional ingredients to the food processor and process until the mixture is thick and reasonably smooth. Spoon into two bowls or serving glasses.
If serving as a pudding, chill in the refrigerator for 15 minutes to an hour before serving.
If serving as ice cream, freeze for approximately 1 hour, until the mixture is firm but not frozen solid.
Sprinkle with desiccated coconut/maple syrup etc before serving if desired.
Tri-Coloured Carrot Ice Cream (needs ice cream maker)
For the carrot base:
1 1/2 cups tri-coloured carrots (yellow, orange and purple) grated; 1 tablespoon butter;1 cup whole milk;1/2 teaspoon cardamom; Pinch of saffron;2 tablespoons sweetened condensed milk
In a saucepan, saute carrots in butter until soft. Add remaining ingredients and bring to a simmer. Cook for 5-10 minutes. Remove from heat and let cool to room temperature. Strain out the carrot bits, and press through a sieve to remove all the liquid.
Ice cream base:
1 cup cream;1 cup half and half; 1/4 cup sweetened condensed milk;1/4 cup sugar
Mix all ingredients together, then add the carrot mixture. Process in ice cream maker according to manufacturer's instructions. Freeze for 6 or more hours until solid. Serve with pistachios on top.
Carrot and Orange Ice Cream (needs ice cream maker)
2 cups carrot slices; 2 cups half-and-half; 2 cups heavy cream; 1/2 vanilla bean, split lengthwise; 2 wide strips orange rind; 1 cinnamon stick; 9 egg yolks; 3/4 cup sugar
In small saucepan, boil carrot slices in water until very tender. Drain, then make puree and reserve. In saucepan over medium heat, whisk together half-and-half, cream, vanilla, orange rind and cinnamon stick, stirring to make sure mixture doesn't burn or stick to bottom of pan. When cream mixture reaches a fast simmer (do not let it boil), turn off heat and let flavours infuse 10 minutes.
Whisk egg yolks and sugar together. In thin stream, whisk half of cream mixture into egg yolk mixture. Then pour egg-cream mixture back into saucepan containing rest of cream mixture. Heat over medium heat, stirring constantly with wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture.
Run your finger down the back of the spoon. If the stripe remains clear, the
mixture is ready; if the edges blur, the mixture is not quite thick enough. When
it is ready, quickly remove from heat.
Meanwhile, in a bowl put 2 handfuls of ice cubes in bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Combine the carrot puree with the custard, mixing well. Pour the cream mixture through a fine sieve (to remove vanilla bean pieces, orange rind and cinnamon sticks) into smaller bowl. Chill 3 hours, then continue according to ice-cream maker directions.
200g of sugar; 200ml of water; 2 gelatine leaves; 325ml of carrot juice 25ml of glucose syrup; 125ml of sea buckthorn juice;1 lemon
Mix the sugar and water in a pan, bring to the boil to make a sugar syrup and take off the heat. Place the gelatine leaves in water to soften and then squeeze off the excess liquid. Add the softened gelatine into the syrup and then add the rest of the ingredients. Churn and freeze until set. Serve between courses as a palate cleanser or as a light dessert.
A simple tutorial to dehydrate carrot using a dehydrator. Credit to DontWastetheCrumbs.com
(If you don’t have a dehydrator just? Follow steps 1 and 2, then skip down to here.)
1. Wash, peel and chop ends off of carrots (save the ends for stock).
2. Shred the carrots using a grater. You can use a food processor or a chopper, using a grater would allow greater control over the size consistency of the carrots and not turn them into juice.
NO hydrator - go here
3. Spread carrots out and in a single layer onto your dehydrator tray. If you have a circular dehydrator, you’ll need to use the liner so that the carrots don’t fall through the holes.
4. Set the temperature to 135 degrees and walk away.
5. Allow the carrots to dry for 8-12 hours, depending on your machine and climate. Check the carrots every couple hours or so, starting at the sixth hour, to rearrange and check for doneness. Carrots are done when they are crispy and no liquid remains in the pieces.
6. Store in an airtight jar.
If you don't have a hydrator:-
You can dehydrate carrots without a dehydrator, but it requires a bit more effort. Set your oven to it’s lowest temperature possible – ideally 170 degrees. Spread your carrots out evenly on a baking sheet and “cook” in the oven with the door propped open. Check the carrots after two hours, and every hour after that. You may even want to check every 30 minutes. With the oven temperature being high (compared to the temperature of a dehydrator), your carrots can go from not done to done in a flash.
What to do with dehydrated carrots
Add to soups, stocks, breads, muffins, cookies, or rice pilaf as is. Grind into powder to thicken soups and sauces. Rehydrate for stir-frys, salads and side dishes.
A few different methods available:
Blanching – plunging carrots into boiling water for 2-5 minutes until slightly tender, then removing to ice cold water to stop the cooking time. Steaming – using a vegetable steamer, steam carrots for 2-5 minutes until slightly tender. Lemon Juice – spray and coat carrots with lemon juice before setting them on the tray You can do absolutely nothing to the carrots and the end result will be more or less the same.
Some dehydrating sites say you do not have to blanch carrots before drying. It is recommended that you do blanch carrots before dehydrating. Why? Because you get better results. Blanching stops enzyme action that causes loss of colour, texture and flavour. In dehydrating it also shortens the drying and re-hydration time, keeps dried veggies fresh for longer, and kills micro-organisms that could induce spoilage.
The Colorado State University Extension Office says this about blanching:
Pre-treating vegetables by blanching in boiling water or citric acid solution is recommended to enhance the quality and safety of the dried vegetables. Blanching helps slow or stop the enzyme activity that can cause undesirable changes in flavour and texture during storage. Blanching also relaxes tissues so pieces dry faster, helps protect the vitamins and colour and reduces the time needed to refresh vegetables before cooking. In addition, research studies have shown that pre-treating vegetables by blanching in water or citric acid solution enhances the destruction of potentially harmful bacteria during drying, including Escherichia coli O157:H7, Salmonella species and Listeria monocytogenes.
1 cup sugar; 1/2 cup shortening; 1 1/2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon allspice; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 2 eggs; 1 cup finely grated carrots; 1/2 cup raisins
Cream together sugar and shortening. Sift together dry ingredients in a separate bowl. Add dry ingredients to creamed mixture. Add eggs, one at a time. Add grated carrots and raisins. Pour into greased and floured loaf pan (9 1/4 x 5 1/4 x 2 3/4).
Bake for 55 minutes at 375F.
Yield: one loaf -- 18 1/2-inch slices
Another Carrot Bread:
Carrot Bread (recipe from Cooking Light)
¾ cup sliced carrot
1 ½ cups whole-wheat flour
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2/3 cup sugar
¼ cup canola oil
¼ cup vanilla fat-free yogurt
1 large egg
1 large egg white
Preheat oven to 350º.
Cook carrot in boiling water for 15 minutes or until tender; drain. Place carrot
in food processor and process until smooth.
Lightly spoon flour into dry measuring cups. Combine whole-wheat flour, cinnamon, salt, baking soda, baking powder, ginger and cloves in a large bowl. Combine carrot, sugar, oil, yogurt, egg and egg white in a small bowl, stirring with a whisk. Add carrot mixture to flour mixture, stirring just until combined.
Pour batter into an 8” loaf pan coated with cooking spray. Bake at 350º for 50 minutes or until a wooden pick inserted in center comes out clean. Cool bread in pan for 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
1(8 ounce) package cream cheese, softened
; 4 small carrots, grated; 1 cup ground pecans; 1 tablespoon
finely chopped onion ; 1/4 cup mayonnaise; salt and pepper to taste.
In a medium bowl, thoroughly blend cream cheese, carrots, pecans, onion, and mayonnaise. Season with salt and pepper. Cover, and refrigerate until serving. Serves 16, on a piece of bread or cracker.
Second Carrot Spread
Prep Time:10 min Start to Finish:55 min makes:20 servings (2 tablespoons spread and 3 slices bread each)
2 lb ready-to-eat baby-cut carrots 1 large dark-orange sweet potato, peeled, cut into 1-inch pieces 1 medium onion, cut into 8 wedges, separated 3 tablespoons olive, canola or soybean oil 2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves 2 cloves garlic, finely chopped 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 loaves (10 oz each) French baguette bread, each cut into 30 slices
1. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Place
carrots, sweet potato and onion in pan. Drizzle with oil. Sprinkle with thyme,
garlic, salt and pepper. Stir to coat.
2. Roast uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
3. In food processor, place vegetable mixture. Cover; process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving.
Serve with baguette slices.
1 Serving: Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Sodium 290mg; Total Carbohydrate 21g (Dietary Fibre 2g) % Daily Value*: Calcium 4%; Iron 6%
Carrot Chips (crisps in uk)
Carrot chips are a new and improved version of potato chips. The concept is the
same: the root vegetable is washed, sliced, and fried or baked until it is
crisp. It can be salted or seasoned much like a potato chip can. Carrot chips,
in fact, look much like deep orange potato chips.
Unlike potato chips, however, carrot chips are rich in Vitamin A, an essential part of a healthy diet. Fried carrot chips, like potato chips, can contain a large amount of fat. However, there are many health-food companies that offer baked carrot chips that contain all of the great vitamins, but a nominal amount of fat.
With health consciousness on the rise, people are always looking for better ways to eat. Snacking, it has been found, is a big reason why people gain weight; weight gain, of course, can lead to all kinds of circulatory and skeletal problems and can result in obesity and diabetes. Furthermore, many snack foods such as potato chips are full of fat and calories, but offer little nutrition. Therefore, choosing healthy snack foods like baked carrot chips can be very important to one’s health.
Interested in making your own baked carrot chips for a healthy snack? Here’s a great recipe:
1. Spray a baking sheet with a light coat of oil.
2. Slice your desired number of carrots into rounds that are 1/4 inch (2.54 cm) thick.
3. Place the slices on the baking sheet without overlapping them.
4. Season to taste with salt and pepper.
5. Place the baking sheet in an oven, preheated in 350 degrees Fahrenheit (177 degrees Celsius).
6. Bake the carrot chips for approximately five minutes, or until the edges turn brown.
7. Turn the chips and back for another 5-10 minutes.
Carrot chips may, in fact, become a very important food in some developing countries University of Nebraska Scientists Ahmad Sulaeman and Judy Driskell have been working with carrot chip recipes. They believe that carrot chips might help to combat vitamin deficiencies in children who are growing up in impoverished circumstances. These scientists are working with deep fried carrot chips. Because people in developing countries have a hard time getting enough calories as well as vitamins, the fat content in deep friend carrot chips is not a concern. In fact, the extra calories can be quite important to their diet. Unlike baked carrot chips, deep fried carrot chips can contain over 50% fat.
Carrot Hot Dog - click here Carrot Puddings - here
Viking Carrot Casserole 1 Cup of Water 2/3 Cup of pearl barley 1 to 1 1/2 Cups of milk 1 Teaspoon of Sea Salt 2 Tablespoons of honey 1/4 Teaspoon of nutmeg 2 Eggs, beaten 1 Tablespoon of butter 2 to 3 Tablespoons of bread crumbs
Bring water to a boil and add barley. Partially cover and simmer until water is absorbed. Add 1 cup of milk and simmer until absorbed. If the barley is not done add more milk - done but firm with some milk left , cool a little. Preheat oven to 400 degrees. Mix carrots, salt, honey and nutmeg into milk and barley then add eggs. Butter a 1 1/2 quart casserole with half the butter and sprinkle in part of the bread crumbs and then pour in the mixture, topping with the rest of the bread crumbs and dot with the butter. Bake 40 minutes or until top and sides are brown.
2/3 cup orange blossom honey
2 teaspoons coarse salt
2 pounds carrots, peeled and cut bite-sized on the bias
2 tablespoons cumin seed
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Bring 1/2 cup water to a boil in a saucepan. Add honey, salt, and then stir. Add
carrots. Cook on medium heat for several minutes, stirring occasionally, until
the liquid has mostly evaporated and the carrots are tender. Turn off heat.
Add cumin, olive oil, and lemon juice and stir. About 4 servings.
Ingredients: 3/4 cup brown or white sugar; 1/2 cup water; 2 tbsp. walnut oil; 1 tsp. ground ginger; 2 lbs. medium size carrots, grated.
Directions: Combine sugar, water, oil and ginger in a large pot; heat slowly, stirring constantly to boiling. Stir in carrots, cover and simmer for 30 minutes. Uncover and continue cooking, stirring several times, about 10 minutes longer or until mixture is thick and richly glazed. Pour into oiled pan, cool slightly, cut into squares or diamond shapes.
Jalapeno Carrot Pickle
These spicy pickled carrots are not exactly a side dish, they are very strongly flavoured so they are usually eaten in small amounts along with the main dish. Spicy pickled carrots add a wonderful zing of flavour to any meal. Ingredients:
•2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces; 5 cloves garlic peeled and diced ;1 1/2 cups vinegar;1 1/2 cups water;10 bay leaves, whole ;8 peppercorns ;1 teaspoon salt; 6 oz. pickled jalapenos.
Preparation: Heat oil in a large saucepan and sauté the garlic. Add in carrots and sauté for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 minutes. Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavour, but do not eat them. Always remove the bay leaves before you eat the carrots.
Ultimate Carrot-Banana Muffins
2 cups grated raw carrot (I used store-grated carrots, which are too big, and chopped them up into small bits – saved time and grating. Hate grating.)
2 bananas, mashed
2 cups flour
1 1/4 cups white sugar